One-Pan Texas Hash

One-Pan Texas Hash with fluffy rice, seasoned ground beef, tomatoes, and spices is your ultimate Fall comfort food. This rice casserole is hearty, delicious and cooks in one pan!

I know I promised you pumpkin ice cream as my follow-up recipe to the delectable pumpkin loaf of a few days ago (have you tried it yet?) but I made the ultimate rice casserole for lunch today and I can’t wait to share it with you!

If you’ve gotta have your ice cream fix NOW, please check out this double peanut butter or this classic chocolate and I promise to have the pumpkin version posted soon. Trust me, it’s worth the wait. 🙂

Before we proceed to our Texas Hash, let me forewarn you that the recipe makes A LOT. Like, easily-feed-a-hungry-crowd A LOT! This is really not a problem in my house even though it’s only the two of us at home as G and I literally gobble it up like there’s no tomorrow and we love the leftovers if any, just as much.

You can, of course, easily halve the recipe to fit your family’s appetite or make the whole batch like I do and freeze the rest for future meals. Pack in resealable bags or airtight containers and thaw for a few hours before reheating.

You can warm up individual servings quickly in the microwave by covering the plate with a wet paper towel to prevent from drying out. For larger portions, I recommend reheating in the oven to prevent cold spots along with overcooked sections. Make sure to flick a few drops of water on the surface of the casserole and cover the dish tightly with foil to trap in moisture.

Texas Hash not only makes great leftovers, it’s customizable as well. While I find 2 pounds of ground beef to 3 cups of uncooked rice ratio a happy medium for me who prefers rice over the beef and G who is all about the meat, I’ve seen versions that call for as much as 2 pounds of meat per 1 cup of uncooked rice!

I use crushed tomatoes and a healthy sprinkling of chili powder to spice up mine but G’s aunt uses cream of mushroom in hers and it’s just as scrumptious! So, yes, feel free to adjust ingredients and seasonings to suit your tastes. 🙂

This rice and beef casserole is the ultimate comfort food for busy weeknights. It’s easy to make, comes together with simple ingredients and cooks up in one pan. You get a hearty and delicious meal the family will love in 30 minutes or less!

For a successful rice casserole, we need perfectly cooked rice. Nothing ruins this dish in my opinion than rice that’s mushy or underdone.

Tips on How to Cook the Rice Perfectly:

• We like Jasmine rice at home and I find 1 1/2 cups liquid to 1 cup uncooked rice ratio yields the perfect texture for this long grain rice. Want to swap brown rice? Increase liquid to 2 cups per 1 cup uncooked rice.
• Use a large enough cookware to allow enough space for the rice to expand. Make sure it has a tight-fitting lid so the steam doesn’t escape.
• After the rice is done, allow it to sit covered for about 5 minutes before fluffing.
• Once the rice is cooked, fluff it with a fork and do not stir as this will activate the starch and will make the rice gloppy.

I like to garnish it with chopped cilantro for a little pump of color but you can also top it with shredded cheese and pop it in the oven for a minute or two until the cheese is bubbly. Either way, it’s amazing!

4.15 from 7 votes

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One-Pan Texas Hash

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

One-Pan Texas Hash with fluffy rice, seasoned ground beef, tomatoes, and spices is your ultimate Fall comfort food. This rice casserole is hearty, delicious and cooks in one pan!

Course: Main Entree

Cuisine: American

Servings: 12 Servings

Calories: 398 kcal

Author: Lalaine

Ingredients

• 1 tablespoon canola oil
• 2 pounds ground beef
• 1 onion, peeled and chopped
• 1/2 green bell pepper, cored, seeded and chopped
• 1/2 red bell pepper, cored, seeded and chopped
• 3 cups uncooked rice
• 1 can (14.5 ounces) diced tomatoes
• 4 1/2 cups beef broth or water
• 1 can (14.5 ounces) cut corn, drained
• 1 teaspoon chili powder
• 1 tablespoon salt
• 1/2 teaspoon pepper

Instructions

1. In a wide, heavy-bottomed pan over medium heat, heat oil.

2. Add ground beef and cook, breaking apart with the back of the spoon, until it begins to change color and render fat. Discard fat except for about 1 tablespoon.

3. Add onions and bell peppers. Cook, stirring occasionally until beef is lightly browned and vegetables are softened. 

4. Add rice and cook, stirring regularly, until lightly toasted.

5. Add diced tomatoes, broth, corn, chili powder, salt, pepper. Stir to combine. 

6. Bring to a boil. When bubbling, lower heat, cover with tight-fitting lid, simmer for about 15 to 20 minutes or until liquid is absorbed and rice grains are tender and fluffy. 

7. Remove from heat and let stand for about 5 minutes. Fluff rice with a fork to distribute. Serve hot.

Nutrition Facts

One-Pan Texas Hash

Amount Per Serving

Calories 398 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 6g 30%

Cholesterol 53mg 18%

Sodium 1050mg 44%

Potassium 466mg 13%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 2g

Protein 18g 36%

Vitamin A 6%

Vitamin C 17%

Calcium 5%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.